Ingredients for Asparagus Mamooshka
- 1 lb asparagus spears
- 1/2 cup butter, melted
- 1/4 cup fresh white breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 large hard-boiled egg yolk, crumbled
- 1/4 teaspoon salt, 1/8 teaspoon pepper
- 1/2 cup butter, melted
- 10 sheets phyllo dough, thawed
- 1/2 cup crumbled feta cheese
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon dill weed (optional)
- 1 large egg, beaten
- lemon juice (optional)
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How to Make Asparagus Mamooshka
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Blanch asparagus: Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes, until tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain well and pat dry.
- Prepare the phyllo: Lay out a sheet of phyllo pastry on a clean surface. Brush lightly with melted butter. Repeat with 5-6 more sheets, creating a stack. Cut the stack in half lengthwise.
- Assemble the mamooshka: Place half of the blanched asparagus on one half of the phyllo stack. Sprinkle with feta cheese, Parmesan cheese, salt, pepper, and dill (if using).
- Fold over the other half of the phyllo to cover the asparagus filling. Brush the top with the remaining melted butter and lightly beat the eggs on top.
- Bake for 25-30 minutes, or until the phyllo is golden brown and the filling is heated through. Let cool slightly before slicing and serving. Drizzle with lemon juice before serving (optional)
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
10g
Fat
39g
Carbs
6g
